Recipes
Homemade Falernum Syrup
Falernum is a mix of spices, sugar and sometimes almonds, created in the Caribbean made to enhance classic tropical cocktails. This elusive elixir or simple syrup adds depth and subtlety [...]
Bigoli all’ Amatriciana
Here, the magnificent guanciale (pork jowl) adds depth, flavour and punch to this spicy classic. Bigoli is a type of pasta made with water and hard durum wheat flour. It’s [...]
Beef Shawarma Burger
Shawarma is a meat dish cooked on a rotating spit, and sliced into thin strips served with a sauce, tomato, pickles, cabbage, onion and hot peppers in a pita. Other [...]
Rhubarb Charlotte
For spring and summer — from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond the kind that comes out of a [...]
Berry Cornmeal Cobbler
For spring and summer — from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond the kind that comes out of a [...]
Stone Fruit Flummery
Photos and story by Julie Van Rosendaal For spring and summer — from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond [...]
Onion Tart
More often than not I’m cooking what I have on hand rather than going on a special shopping trip for ingredients. This is why onions, carrots, potatoes, squash, cabbage and [...]
Wagtail Cake
A popular Latvian meringue dessert often made at home for birthdays and other celebrations. Recipe courtesy of Chef Arturs Trinkuns of 3 Pavaru Restaurant in Riga, Latvia. Read more about [...]
Raspberries
It may be jumping the gun a bit, but right now I say we need some of the inimitable magic that only comes from a raspberry. Here on the prairies, [...]
Veal Meatballs
Homemade meatballs are an easy way to get a hearty meal on the table. Use your favourite tomato sauce to braise them, then serve these meatballs with crusty bread and [...]
Confit Leek & Shrimp Canapé
By Chef Liana Robberecht Canape's are essentially small appetizers you can eat in one or two bites with your fingers. They are pretty to look at, easy to eat and [...]
Cast-iron Skillet Mac and Cheese with Crumb Crust
Skillet Mac and Cheese with Crumb Crust Inexpensive, easy to find, and endlessly versatile, the cast-iron skillet deserves some respect. Often called the “workhorse” of pots and pans, a cast-iron skillet turns [...]
Peruvian Beef Heart Kabobs Anticuchos
Rachel Herbert of Trail's End Beef shares her version of the popular Peruvian street food Anticuchos. It has proven to be as popular at Trail’s End Open Ranch events as [...]
Homemade Granola
With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring an influx of wedding [...]
Bacon and Egg Breakfast Pizza
With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring [...]
Dutch Baby
With the sun rising earlier and green things unfurling from the ground, and warm temperatures coaxing everyone outside on the weekends, spring is brunch season. These early months also bring an [...]
Dirty South Fried Rice
Dirty rice is a traditional Louisiana Creole dish made from cooking small pieces of beef, pork, chicken livers, seafood, even sausage and combining with spices. While cooking, the white rice becomes coloured from the [...]
Best Hummus Ever
By Chef Liana Robberecht Hummus is a dip or spread, made from dried or canned chickpeas blended with tahini, lemon juice, garlic and other flavours. A popular Middle Eastern and Mediterranean dish, hummus is [...]
Spring’s Asparagus
By Ellen Kelly By now, I’m sure we’re all a little frantic for anything local, preferably fresh and green. Spring officially starts on March 21 (a cruel joke, if you ask me), but [...]
No-knead Pumpkin Bread
Few things in life are as satisfying as baking your own bread. From the moment you plunge you hands into the supple dough, to the aroma that fills your home, the process is spellbinding [...]
Berry Grunt
Dumplings, in their many forms, have helped feed communities around the world affordably for almost as long as people have been eating. Created as a filling, economical means of using up all kinds of [...]
Manti with Garlicky Yogurt and Tomatoes
Dumplings, in their many forms, have helped feed communities around the world affordably for almost as long as people have been eating. Created as a filling, economical means of using up all kinds of [...]
Simply Citrus
Sadly, fresh and local gets a little thin on the ground this time of year. Luckily, we are saved by imported sunshine in the clever guise of seasonal citrus, most [...]
Panforte
Traditions occasionally need a little update, and while a radical change to a classic Christmas dinner might result in anarchy, who wouldn’t love a dense, nut- and fruit-laden dessert? And who, specifically, wouldn’t love [...]